Raspberry Sour Cream Ice Cream Recipe

Transform leftover sour cream into a dreamy, homemade Raspberry Sour Cream Ice Cream! This surprisingly delightful recipe is sweetened with honey for a unique flavor profile. Imagine the creamy texture, the burst of fresh raspberries, and the subtle tang of sour cream – a perfect summer dessert or elegant addition to any dinner party. Easily customizable – try other berries like blueberries, strawberries, or a mixed berry medley! Impress your guests by serving it as "crème aigre glacée avec framboises."

Prep Time 20 mins
Cook Time 2895 mins
Calories 254.9 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Raspberry Sour Cream Ice Cream 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Sour Cream Ice Cream

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How to Make Raspberry Sour Cream Ice Cream

  1. In a large bowl, whisk together 2 cups heavy cream, 1/2 cup honey, and 1 cup sour cream until smooth.
  2. In a separate bowl, gently mash 2 cups fresh raspberries with 2 tablespoons lemon juice.
  3. Gently fold the raspberry mixture into the cream mixture.
  4. Optional: For an ultra-smooth texture, strain the mixture through a fine-mesh sieve to remove raspberry seeds.
  5. Taste and add additional sweetener (such as 1-2 tablespoons Splenda or stevia) if desired.
  6. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  7. Once chilled, ensure the mixture is well combined and hasn't separated. Churn in an ice cream maker according to the manufacturer's instructions.
  8. Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to firm up before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

73g

Fat

55g

Carbs

7g